Title: Cider Braised Pork Loin
Categories: Meat Entree Fruit Pork Check
Yield: 10 Servings

2	ts	Dried sage
1/2	ts	To 1 ts black pepper
1/2	ts	Salt
3	lb	Pork Loin Roast, boneless
1	tb	Olive oil
2	md	Onions, thinly sliced or
		Chopped
4		Garlic cloves, crushed
1	lg	Apple, peeled and diced
1	lg	Bay leaf
2	c	Unsweetened apple juice or
		Cider
1/2	c	Dry white wine

In a small bowl, combine sage, pepper and salt. Rub over whole surface of pork. Place in an ungreased 9 x 13 inch dish. Preheat oven to 325F.

Pour oil into a medium-size frying pan, Set over medium heat. When hot, add onions and garlic and saute, stirring frequently, until they just begin to brown, about 5 minutes. Add remaining ingredients and bring to a boil. Pour mixture around pork.

Roast, uncovered, in the centre of preheated oven for 2 hours, turning meat every 30 minutes. Remove meat to a platter and cover with foil to keep warm. Pour juice into a small saucepan. Skim off and discard any fat. Place over medium high heat. Boil gently,

uncovered and mashing some of the apple with a fork, until reduced about 8 to 10 minutes. The sauce is excellent as it is, or if you prefer a smoother texture, puree in a blender or food processor. Serve in a sauce dish for pouring over thick slices of pork. Serves 8 - 12. Goes well with a fruity white wine or cold apple cider. Consider serving it with buttermilk mashed potatoes and maple glazed carrots.

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